Lollies, chocolate, and ice-cream are one of the things sweet-tooth coeliacs miss the most on a gluten-free diet. Interestingly wheat glucose is gluten free due to the nature of the process in which it is made.

Gluten cross-contamination is a real thing. Did you know one lousy bread crumb is enough to make a gluten-free person sick? That is, using the crumbled chicken tongs to turn your steak in a frying pan or a bread crumb falling onto your plate as the waiter carries the bread basket out on top of your meal.

Those who start a gluten free diet scarcely know what to expect. It is a whirlwind from the day you are told you might have coeliac disease, to a few days after your endoscopy confirms it. It is the day you begin the rest of your life without gluten, gluten free, sans gluten, senza glutine.

Gluten is a protein found in wheat, barley, and rye. It is also present in oats due to harvesting and packaging processes, so in Australia especially there aren’t many options for gluten-free oats…yet.